Semi-Homemade Borracho Beans |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Here's a great bean side dish from Sandra Lee. These are a really nice change from your typical refried beans. Great with any Mexican dish!! Give these a try! Ingredients:
2 (16 ounce) cans pinto beans (undrained) |
1 (10 ounce) can ro-tel tomatoes (undrained) |
1 (4 ounce) can diced green chilies (undrained) |
1/2 cup chopped frozen onion (or saute 1/2 cup diced onion in a little oil until soft) |
1 teaspoon minced fresh garlic (or use garlic powder to taste) |
1 (12 ounce) bottle mexican beer (don't substitute. if you like your beans a little thicker use only half the bottle) |
1/3 cup bacon bits |
1/4 cup fresh cilantro leaves, finely chopped |
1 fresh lime, sliced into wedges (optional) |
Directions:
1. In a medium pot, over medium-high heat, combine all of the ingredients except the cilantro leaves and lime wedges.
2. Bring to a boil, reduce heat to medium-low and simmer about 20 minutes.
3. Stir in cilantro and serve with lime wedges.
4. NOTE: I serve mine in individual bowls topped with some shredded Monterey Jack cheese-Yum!).
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